These Strawberries and Cream Breakfast Cookies are the best healthy-ish Summer breakfast to whip up! Loaded with fresh strawberries and other pantry ingredients, these are drizzled with a cream cheese icing and you’re going to love them!
Cookies for breakfast. Need I say more?!
But really, who wouldn’t want a warm, oatmeal filled delicious cookie bright and early when all you wanted to do was press snooze a couple times?
A cookie that pairs so perfectly with a creamy cup of coffee or tea and your morning routine.
Yup, those are these Strawberries and Cream Breakfast Cookies
Why You’ll Love these Cookies:
I first thought of this recipe when thinking of my beloved Strawberries and Cream Overnight Oats recipe I did a couple years back. It reminds me of the delicious fruit and cream packets of oatmeal you had as a kid! The best!
And these cookies really embody that. They have oatmeal, honey, peanut butter, and the BEST fresh strawberries. Strawberry season in NC really has my heart. They’re so sweet, literally almost like candy!
And this cookie has not frozen, not freeze dried, but FRESH strawberries throughout the cookie.
They get warm and gooey in the oven and BOY are they good.
These cookies are soft, dense and loaded with all of the BEST ingredients…one of my favorite parts? The fact that they’re almost ALL pantry ingredients! Super simple, super easy, super quick to whip up!
And I can’t forget about the cream aspect of these cookies. Because what are strawberries without cream?!
For these cookies, I drizzled them generously when they were all done baking with homemade cream cheese glaze!
Which was basically just me whipping together cream cheese, powdered sugar, a little bit of vanilla extract and a splash of milk. This results in the most delicious -I could probably drink this it’s so good- glaze that is out of this world yummy!
And there it is! So let’s get into exactly what you need to make it.
Ingredients You Need:
- Rolled Oats
- Fresh strawberries
- Peanut butter
- Honey
- Ripe Bananas
- Egg
- Vanilla extract
- Cinnamon
- Cream cheese
- Powdered sugar
- Milk
Best Baking Tips:
Begin by, of course, preheating the oven as usual!
Next, start chopping up your strawberries into bite size pieces. Try not to eat as many as I did as you go along 😉 HA! What can I say? I love fresh strawberries!!
In a large bowl, add the ripe bananas. The riper the better because 1) they will mash easier and 2) they will be sweeter! Mash those up until most of the lumps are gone.
To the bowl, add in the peanut butter (I used a more “natural oily kind”), honey, vanilla extract and the egg. Mix together well.
To this, add in the oats, cinnamon and a pinch of salt. Mix together until fully combined.
Lastly fold in those delicious fresh strawberries. It should look something like this:
Go ahead and get your baking sheet ready. Line it with either parchment paper or a silicon mat.
Using a large cookie scoop or a tablespoon, scoop the dough into 1.5-2 tbsp scoops. Note – it will be STICKY! Once it’s on the baking sheet, use your hands to shape it into a rounded cookie! You should be able to fit about 6 cookies on a sheet.
And then, it’s time to bake! Whoop whoop!
Bake for 15-18ish minutes or until they are golden brown on top.
Let the cookies cool when they’re done and then whip up that glorious icing.
Once the icing is done, glaze those cookies up! Don’t be shy!
And then you’re ready to eat! YUM. Pair with a cup of coffee and enjoy every bite.
Storing Leftovers:
I would recommend storing these in a tightly sealed tupperware container in the fridge. And when you’re ready to eat one, I highly recommend warming it up for 10 seconds or so in the microwave to get that delicious icing all melty again. YUM!
Did you enjoy this recipe? Here are a few others you might like:
Good Morning Blueberry Breakfast Cookies
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Strawberries and Cream Breakfast Cookies
These Strawberries and Cream Breakfast Cookies are the best healthy-ish Summer breakfast to whip up! Loaded with fresh strawberries and other pantry ingredients, these are drizzled with a cream cheese icing and you’re going to love them!
Ingredients
- 2 ripe bananas
- 1 large egg
- 1/2 cup peanut butter (I used a more "natural oily kind)
- 1/4 cup honey (make it 1/3 cup if you want it sweeter)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 2 and 1/2 cups rolled oats
- 1 cup fresh strawberries, diced
- 1 pinch salt
Cream Cheese Glaze
- 1-2 oz room temperature cream cheese
- 1/2 cup powdered sugar
- splash of vanilla extract
- Splash of milk until desired consistency
Instructions
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Preheat the oven to 350. Mash bananas in a large bowl. Add the honey, PB, vanilla extract and egg. Mix together well.
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Add in the oats, cinnamon and the pinch of salt. Mix together well. Dice the strawberries into bite size pieces and gently fold them into the batter.
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Using a cookie scoop or a tablespoon, scoop a generous amount of the dough onto a silicon mat on a baking sheet. I like my cookies large so I did about 1-1.5 tbsp. You can definitely make them smaller if need be - just make sure and watch the bake time
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Using your hand and/or the spoon, flatten and form the dough into a cookie shape. You should be able to fit 5-6 cookies per sheet.
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Bake for 15-18 minutes or the cookies are golden on the top. Let the cookies cool slightly on the pan.
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Once they are slightly cooled, whip up the cream cheese glaze by whisking together the room temperature cream cheese, powdered sugar, vanilla extract and splash of milk. Add milk until you reach your desired consistency.
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Generously drizzle glaze over the cookies and enjoy!